Sue BeckwithExecutive Director, Texas Center for Local Food. The Texas Center for Local Food provides education and technical assistance to support rural economic vitality and community health based on Texas agriculture.

Barbara Boeta Executive Director, Economic Growth Business Incubator (EGBI)@egbiofaustin. Economic Growth Business Incubator (EGBI) is a 501(c)(3) non-profit organization that extends education, training, and connections directly into the underserved areas of our community in a way that is culturally relevant and delivers proven results.

James Brown Owner, Barton Springs Mill@bartonspringsm, Stone-milled heirloom and landrace grains, many of which were grown here in Texas in the early 1900s, now grow here once again, producing flours that are fresh, nutritious, and delicious.

Joy Casnovsky​ Deputy Director, Sustainable Food Center@sfclocal, SFC's mission is to cultivate a healthy community by strengthening the local food system and improving access to nutritious, affordable food. SFC envisions a food-secure community where all children and adults grow, share, and prepare healthy, local food.

Joi Chevalier​ Owner, Cook's Nook@CooksNookAustin, The Cook’s Nook is a culinary incubator providing shared production space and business development for Austin-area artisans, caterers, and cooks at early-stages of their culinary business so that they can be successful.

Rebekka Dudensing Associate Professor Rural Communities, Texas A&M AgriLife Extension.Rural Regions is a series of research notes describing the regional nature of some important rural topics, including health care and food access.

Meg Erskine​ CEO and Co-Founder, Multicultural Refugee Coalition@MRCAustin, Multicultural Refugee Coalition was founded to provide a bridge of support for refugees between the initial and brief resettlement process and the long-term success and integration into the Austin community.

Mitch Hagney Owner, Local Sprout Food Hub, The LocalSprout Food Hub is a collaborative environment for small food businesses to make their products, equipped with a large solar array and edible landscaping. They specialize in local sourcing and premium quality, and together contribute to create a unique food ecosystem. ​

Adrienne Haschke Farm Direct Projects Manager, Sustainable Food Center@SFCLocal, SFC's mission is to cultivate a healthy community by strengthening the local food system and improving access to nutritious, affordable food. SFC envisions a food-secure community where all children and adults grow, share, and prepare healthy, local food.​Lorig Hawkins Owner, Middle Ground Farm, diversified Organic fruit and vegetable farm in Utley, TX.

Laurence Anne Mittelbronn Member Engagement, Innovation, & Membership, National Restaurant Association@WeRRestaurants. The National Restaurant Association (NRA) is the largest foodservice trade association in the world*—supporting over 500,000 restaurant businesses. In partnership with our state restaurant associations, we work every day to empower all restaurant owners and operators to achieve more than they thought possible.

Jenna Northcutt Publisher, Edible Austin@EdibleAustin. We are an independently owned, community-based bi-monthly publication and a member of Edible Communities publications. Our mission is to celebrate the seasonal food culture of Central Texas.

Raj Patel Research Professor, University of Texas at Austin at LBJ School of Public Policy. Raj Patel is a research professor in the LBJ School of Public Affairs at The University of Texas at Austin and a senior research associate at the Unit for the Humanities at Rhodes University. He studies the world food system and alternatives to it.Kate Payne Executive Director, Texas Farmers Market@TFMMueller@TFMLakeline. Texas Farmers’ Markets at Lakeline and Mueller are organized under F2M Texas, a 501(c)4 non-profit corporation centered around hosting and educating Central Texas producers and consumers to grow a sustainable food system.

Alex RacelisAssistant Professor, University of Texas: Rio Grande Valley@UTRGV. Our research is driven by a better understanding of how agriculture, urban development, invasive species and resource management affects certain ecological processes in the light of pressing social and environmental issues, such as climate change, food and water security, sustainable development, and social justice.

Ronda Rutledge Executive Director, Sustainable Food Center@sfclocal, SFC's mission is to cultivate a healthy community by strengthening the local food system and improving access to nutritious, affordable food. SFC envisions a food-secure community where all children and adults grow, share, and prepare healthy, local food.

Margaret Smith Executive Director, Common Market@CommonMarketTX. The Common Market Texas is a mission-driven distributor of sustainable, local farm foods. We connect institutions and communities with Texas-grown good food from sustainable producers.

Darla Stewart Associate Director of Purchasing and Projects, UT Housing & Food Service, Our Vision is to create transformative living and learning environments where students feel safe, involved and inspired to change the world.

Clare Zutz Lecturer, UT:LBJ School of Public Affairs. Clare Zutz is a lecturer in the LBJ School of Public Affairs and also serves as the school’s inaugural Diversity & Inclusion Program Coordinator. In this role, she will spearhead Diversity and Inclusion efforts for the LBJ School.